Cherry Dr Pepper Cake is back and trending—and it’s not hard to see why. This fizzy twist on traditional chocolate cake delivers deep, rich flavor with a playful pop of cherry soda. Maraschino cherries and cherry Dr Pepper combine to create an irresistibly moist texture and sweet-tart kick, all topped with a luscious cherry buttercream. It’s a dessert that feels nostalgic yet fresh, fancy yet foolproof. Whether you’re baking for a birthday, a potluck, or just a Wednesday sweet craving, this cake is a standout. Looking for inspiration? Try our mini cherry cheesecakes for another cherry-packed treat.
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Why Cherry Dr Pepper Cake Is Trending Again
The Unexpected Flavor Combo That Works
You might not think cherry soda and chocolate belong together, but they absolutely do. This unique pairing brings a whole new level of flavor to a classic dessert. The sweetness of maraschino cherries balances the dark richness of devil’s food cake, while the carbonated cherry Dr Pepper infuses every bite with moisture and a subtle zing. The result? A layered flavor profile that’s indulgent yet bright.
Cherry Dr Pepper Cake isn’t just a gimmick—it’s a flavorful fusion that leaves people reaching for a second slice. The soda enhances the chocolate notes while delivering a bubbly softness that oil or water just can’t match. Plus, the tart cherry tones cut through the richness beautifully, making this cake anything but boring.
The Role of Nostalgia in Modern Baking
Cherry Dr Pepper Cake taps into something powerful—nostalgia. For many, Dr Pepper was a childhood favorite, and this cake brings those memories to life in a modern dessert form. Recipes that feel retro are trending right now because they offer comfort, familiarity, and a bit of fun. Much like poke cakes and Jell-O salads, soda cakes have staged a comeback—and this one’s leading the charge.
What makes it especially lovable is its playful, almost whimsical nature. The pink frosting, the bright cherries, the fizzy soda—all of it feels like a dessert from your grandma’s kitchen, updated with a Pinterest-worthy finish.
Simplicity Meets Wow Factor
Even though the flavor tastes gourmet, this cake comes together in just a few steps—and that’s part of its charm. With only six main ingredients, it’s an ideal recipe for beginners or anyone short on time. Using a boxed devil’s food cake mix cuts down on prep without sacrificing taste.
And visually, this cake brings a lot to the table. Topped with cherry-pink buttercream and chocolate shavings, it’s vibrant and eye-catching. Whether served at a party or plated for an everyday dessert, it looks impressive without requiring a culinary degree.
Don’t miss our festive pink marble cake if you love beautiful bakes with simple steps.
Ingredients You’ll Need for This Cherry Dr Pepper Cake Recipe
This Cherry Dr Pepper Cake comes together with just a few pantry staples and a couple of special ingredients that make it shine. Here’s what you need to gather:
For the Cake
- 1 box Devil’s food cake mix (15.25 oz) – No need for eggs or oil; the soda does the heavy lifting.
- 1½ cups cherry Dr Pepper – Brings in the signature flavor and gives the cake its moist, airy texture.
- 1 (10 oz) jar maraschino cherries – 15 cherries will go into the batter, and the rest are for garnishing. Save the juice for the frosting.
For the Frosting
- 1 cup unsalted butter (softened) – Helps create a fluffy, spreadable texture.
- ¼ to ⅓ cup maraschino cherry juice – Naturally flavors and colors the buttercream.
- 3 cups powdered sugar – Adds sweetness and stability.
- ½ cup powdered sugar (optional) – For thickening, if needed.
- ¼ cup chocolate shavings – Optional, but adds a fancy finish on top.
Tools You’ll Need
- 9×13-inch baking dish
- Mixing bowls
- Hand or stand mixer
- Measuring cups
- Spatula
- Vegetable peeler (for chocolate shavings)
- Gloves (to avoid pink fingers from the cherries)
Check out our chocolate cherry brownies recipe for another quick cherry-infused dessert idea.
Step-by-Step Instructions for Making Cherry Dr Pepper Cake
Prepping the Cake Batter
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish using baking spray.
- Prepare the cherries: Remove the stems from 15 maraschino cherries. Slice them into quarters. Leave the remaining cherries in the jar with the juice.
- Mix the batter: Using a hand or stand mixer on low speed, blend the dry cake mix with 1½ cups cherry Dr Pepper. No eggs, water, or oil are needed—just the soda.
- Fold in the cherries: Gently stir the sliced cherries into the cake batter using a spoon.
Pro Tip: Don’t overmix! You want the carbonation from the soda to stay bubbly for a lighter crumb.
Baking the Cake
- Bake for 28 minutes. Pour the batter into your prepared baking dish and place it in the oven.
- Test for doneness: Insert a toothpick into the center—if it comes out clean, it’s ready.
- Cool completely: Remove the cake and let it cool fully before frosting.
Discover great ideas like our banana roll cake with cream cheese frosting if you enjoy cake variations with fruity twists.
Making the Cherry Buttercream Frosting
- Cream the butter and cherry juice: In a bowl, mix softened butter and about ¼ cup cherry juice until light and fluffy.
- Add powdered sugar gradually: Reduce the mixer to low speed and add 3 cups powdered sugar, ½ cup at a time. Mix until the frosting reaches a thick but spreadable consistency.
Need it firmer? Add up to ½ cup extra powdered sugar until it matches store-bought frosting texture.
- Frost the cake: Use a spatula to evenly spread the frosting over the cooled cake.
Decorating and Chilling
- Garnish: Score the cake into serving pieces. Place a whole cherry with stem on each square. If you’re short on cherries, slice some in half and decorate that way.
- Add chocolate shavings: Use a vegetable peeler on a chocolate bar and sprinkle over the top.
- Chill before serving: Refrigerate for at least 30 minutes to help the frosting set.
Don’t miss our cherry fluff dessert for a quick no-bake option using similar flavors.
Tips, Tricks & Variations to Try
Ingredient Swaps That Work
Can’t find cherry Dr Pepper? No problem. Try one of these easy substitutions:
- Cherry Vanilla Dr Pepper – Adds a touch of creaminess.
- Cherry Coke – Still delivers cherry flavor but a bit milder.
- Dark chocolate fudge cake mix – For a more intense chocolate base.
- Make your own chocolate shavings with a vegetable peeler and any chocolate bar—no store-bought needed.
Using what’s already in your pantry? That’s part of what makes this cake a hit.
Make It from Scratch (Optional Upgrade)
If you prefer baking from scratch, replace the boxed mix with your favorite homemade chocolate cake recipe. Just remember:
- Replace milk or water in your base with 1½ cups cherry Dr Pepper.
- Stir in chopped maraschino cherries and keep the rest of the process the same.
You’ll still get that signature fizz and cherry tang, but with full control over the ingredients.
Fun Presentation Ideas
Want to impress at a party or bake sale?
- Make it as cupcakes: Adjust bake time to 15–18 minutes.
- Use a bundt pan for a more formal look.
- Top with whipped cream and extra cherry drizzle for a layered effect.
- Add festive sprinkles or pink frosting swirls for holidays or birthdays.
Looking for inspiration? Try our Christmas cookie bars for a holiday-themed baking twist.
How to Store, Freeze, and Reuse Leftovers
Best Storage Practices
Once frosted, cover the cake with foil or place it in an airtight container. It will stay fresh in the fridge for up to 7 days. You can also keep it at room temperature for 3–4 days, but the frosting sets better when chilled.
Can You Freeze It?
Absolutely. Here’s how:
- Chill the cake for 1 hour so the frosting firms up.
- Slice it and wrap individual pieces in plastic wrap.
- Store wrapped slices in a freezer-safe container or Ziploc bag.
- Thaw overnight in the fridge or at room temperature for 1–2 hours.
Great for make-ahead treats or reducing waste.
Creative Uses for Leftovers
Don’t toss those extra slices! Here’s what you can do:
- Cherry cake parfaits with whipped cream and crushed Oreos.
- Cake pops dipped in melted chocolate.
- Ice cream topping: Warmed-up chunks over vanilla ice cream = instant sundae.
Check out our frosted coffee brownies for another freezer-friendly dessert idea.
Frequently Asked Questions About Cherry Dr Pepper Cake
What if I can’t find cherry Dr Pepper?
Cherry vanilla Dr Pepper or cherry Coke are great alternatives, though the flavor may vary slightly.
Can I use diet soda?
Not recommended. Diet sodas often have a different chemical composition and can affect both flavor and texture.
Do I have to refrigerate the cake?
It’s fine on the counter for up to 4 days, but refrigeration helps the frosting stay firm and keeps the cake fresh longer.
Why is my cake dry?
Dry cake usually results from overbaking, incorrect ingredient ratios, or overmixing. Follow the instructions carefully and test your oven temperature for accuracy.
Can I make this recipe into cupcakes or a layer cake?
Yes! Cupcakes will need about 15–18 minutes in the oven. For layer cakes, split the batter into two round pans and adjust baking time to 22–25 minutes.
More Cherry Dessert Recipes You’ll Love
Love cherry flavor? Here are some must-try ideas:
- Check out our cherries in the snow dessert for a creamy, cool treat.
- Discover great ideas like cherry fluff—a no-bake classic that’s always a hit.
- Don’t miss our cherry dump cake alternative if you want a lazy-day dessert with maximum payoff.
- Try our cranberry white chocolate cheesecake for another fruity-meets-decadent combo.
Final Thoughts: Is Cherry Dr Pepper Cake Worth the Hype?
Without a doubt. This cake delivers big flavor, big nostalgia, and surprisingly easy prep. From its fizzy, moist texture to the playful cherry topping, it’s the kind of dessert that steals the show.
Whether you’re baking for the holidays, a birthday, or just to treat yourself midweek, Cherry Dr Pepper Cake is a sweet choice that stands out from the usual chocolate fare.
Don’t miss our dreamy cotton candy fudge if you’re in the mood to keep your dessert game whimsical and fun.
PrintCherry Dr Pepper Cake
This Cherry Dr Pepper Cake is a moist and flavorful chocolate dessert infused with cherry soda and maraschino cherries, topped with cherry buttercream frosting and chocolate shavings. A nostalgic, easy-to-make treat that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes + cooling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (15.25 oz) box Devil’s food cake mix
- 1½ cups cherry Dr Pepper
- 1 (10 oz) jar maraschino cherries (15 cherries chopped, reserve juice)
- 1 cup unsalted butter, softened
- ¼ to ⅓ cup maraschino cherry juice
- 3 cups powdered sugar
- ½ cup powdered sugar (optional, for thickening)
- ¼ cup chocolate shavings
Instructions
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with baking spray.
- Remove stems from 15 maraschino cherries and cut them into quarters. Reserve remaining cherries and juice.
- Using a mixer, combine dry cake mix and cherry Dr Pepper on low speed until just combined.
- Stir the quartered cherries into the batter gently with a spoon.
- Pour batter into prepared baking dish and bake for 28 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before frosting.
- To make the frosting, cream butter with cherry juice using a mixer on medium speed until fluffy.
- Reduce speed to low and gradually add powdered sugar, ½ cup at a time, until frosting is firm yet spreadable. Add more sugar if needed.
- Spread frosting evenly over cooled cake with a spatula.
- Score the cake into serving pieces. Garnish each slice with a whole cherry or half-cherry if needed.
- Sprinkle chocolate shavings evenly over the top of the frosting.
- Refrigerate the cake for 30–60 minutes before serving to help frosting set.
Notes
- Use gloves when slicing cherries to avoid stained fingers.
- Don’t add eggs, oil, or water to the cake mix—soda replaces them all.
- If frosting is too soft, add more powdered sugar until it reaches canned frosting consistency.
- Chocolate shavings can be made with a peeler and chocolate bar.
- Store cake covered in the fridge for up to 7 days or freeze for up to 3 months.
